Fall is here, and it’s time for a roast.
There are soooo many choices when you’re talking “roast”. From pull-apart to slicing, State Street Meats is the place to go for that perfect cut of beef for your next comfort food night. This recipe is shining light on Top Sirloin Butt. Why? Well, because many haven’t heard of it, and it’s a top contender cut for “BEST SLICING ROAST”.
Where does this cut come from?
The “Top Sirloin Butt” is located just below the tenderloin and above the bottom sirloin (as you may expect). This cut of meat is perfect for a medium rare slicing roast. Just follow the recipe below, and become a fan!
Now for the Recipe …
First things first. Remove the top sirloin butt roast from the refrigerator about 1.5 hours prior to allow it to come closer to room temperature.
Top Sirloin Butt from State Street Meats
Coarse Sea Salt
Coarse Black Pepper
1/2 tbsp Olive Oil
1 tbsp Butter
1 Stout Beer (Greenbush Distorter is a nice choice, but this is up to you!)
2 large Vidalia (sweet) Onions, thickly sliced
2 large Red Bell Peppers
1 quart grape or cherry Tomatoes
2 sprigs Rosemary or Thyme
- Preheat oven to 275 F.
- Once the Top Sirloin Butt roast is close to room temperature, make several slits about 2 to 3 inches deep on both sides of the roast. Stuff each slit with a garlic clove. Rub the outside of the roast with sea salt, coarse black pepper, and paprika.
- Melt Butter and Olive Oil over medium-high heat in a cast iron skillet (buttery flavor without the burn). Sear all sides of your Top Sirloin Butt roast. Spend 3-4 minutes per side. Remove roast from skillet.
- Add Onions, Red Peppers, and Cherry Tomatoes to skillet. Cook until there’s a bit of char on the edges of the vegetables, should take no more than 5 minutes at medium-high heat. Remove from heat.
- Add 1/2 the can/bottle of Stout and put the roast back in pan on top of the vegetables. It’s best if the meat doesn’t sit in the liquid.
- Roast uncovered at 275 F until you get an internal temperature of 115 F. 12 to 15 minutes per pound of meat.
- Place the roast on a cutting board and tent with foil. Allow it to rest for around 20 minutes. Slice and serve when the internal temperature reaches 130 F for medium-rare or 125 F for rare. Garnish with Rosemary/Thyme if you’d like!